Lutong Pinoy Recipes

Paklay

Table of Contents

Sometimes we just crave for something that we can call a guilty pleasure. PAKLAY is one of those kinds of food. Aside from it being a nice pair with rice, PAKLAY is also good for those who had too much to drink the previous night. It’s a well known cure for hangover when served hot. Here’s the Pinoy recipe!
LutongPinoyRecipes-00077Paklay Paklay

What You Need

  • 1 cup bamboo shoots, julienned
  • 500 grams pig liver, sliced into thin strips
  • 1 can pineapple chunks, drained
  • 5 pcs dried bay leaves
  • 200 grams pig kidney, cleaned
  • 200 grams pig heart
  • 500 grams beef tripe
  • 200 grams pig stomach
  • 1 large red onion, minced
  • 1 head garlic, minced
  • 2 ½ tsp annatto powder
  • 2 thumbs ginger, minced
  • 1 large red bell pepper, julienned
  • 1 pc beef cube
  • 2 cups water for cooking
  • 5 cups water for boiling
  • salt and pepper to taste
  • 3 tbsp olive oil

What To Do

    1. Boil 5 cups of water in a large cooking pot. Once boiled, add 1 tbsp of salt, pig stomach and beef tripe. Set the fire to medium and boil for 1 hour.
    2. Add the kidney and heart and continue boiling for another hour. Remove the innards and set aside to cool. Discard the water. Chop the innards and set aside.
    3. Heat cooking oil in a large cooking pot and sauté onion, garlic, and ginger.
    4. Add the chopped innards, bay leaves, and pig liver. Cook for 3 minutes.
    5. Add the pineapple chunks, bell pepper, and beef cube.
    6. Add 2 cups of water and the annatto powder. Stir and bring to a boil.
    7. Put in the bamboo shoots and cover. Simmer for 25 minutes. Add water if necessary.
    8. Season with salt and pepper.
    9. Transfer to a serving bowl and serve with rice or as a hot soup to cure hangover.